Biomaterial Database

Mild oxidation promotes myosin S2 cross-linking by microbial transglutaminase. 2019

Chunqiang Li, and Youling L Xiong

College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.

The cross-linking of myosin, an important property in meat processing, has previously been studied in complex myofibril systems to address free radical and microbial transglutaminase (MTG) effects. In the present study, purified myosin from pork Longissimus muscle was modified with H2O2 and 10 µM Fe to determine the effects of oxidation on the subsequent cross-linking by MTG (E:S = 1:20) at 4 °C. When subjected to MTG, the degree of cross-linking in mildly oxidized myosin sample (1 mM H2O2) reached 87.6%, compared to 64.7% in MTG-treated nonoxidized myosin and 33.8% in excessively oxidized myosin (200 mM H2O2), based on the ε(γ-glutamyl)lysine bond, SDS-PAGE, and solubility analyses. Although S1 in myosin was always the principal cross-linking site, the S2 subfragment became a significant new region of cross-linking when stressed by 1 mM H2O2. These findings may guide the MTG application in meat processing where oxidation is not inhibited.

UI	MeSH Term	Description	Entries
D010084	Oxidation-Reduction	A chemical reaction in which an electron is transferred from one molecule to another. The electron-donating molecule is the reducing agent or reductant; the electron-accepting molecule is the oxidizing agent or oxidant. Reducing and oxidizing agents function as conjugate reductant-oxidant pairs or redox pairs (Lehninger, Principles of Biochemistry, 1982, p471).	Redox,Oxidation Reduction
D011503	Transglutaminases	Transglutaminases catalyze cross-linking of proteins at a GLUTAMINE in one chain with LYSINE in another chain. They include keratinocyte transglutaminase (TGM1 or TGK), tissue transglutaminase (TGM2 or TGC), plasma transglutaminase involved with coagulation (FACTOR XIII and FACTOR XIIIa), hair follicle transglutaminase, and prostate transglutaminase. Although structures differ, they share an active site (YGQCW) and strict CALCIUM dependence.	Glutaminyl-Peptide Gamma-Glutamyltransferases,Protein-Glutamine gamma-Glutamyltransferases,Transglutaminase,Gamma-Glutamyltransferases, Glutaminyl-Peptide,Glutaminyl Peptide Gamma Glutamyltransferases,Protein Glutamine gamma Glutamyltransferases,gamma-Glutamyltransferases, Protein-Glutamine
D003432	Cross-Linking Reagents	Reagents with two reactive groups, usually at opposite ends of the molecule, that are capable of reacting with and thereby forming bridges between side chains of amino acids in proteins; the locations of naturally reactive areas within proteins can thereby be identified; may also be used for other macromolecules, like glycoproteins, nucleic acids, or other.	Bifunctional Reagent,Bifunctional Reagents,Cross Linking Reagent,Crosslinking Reagent,Cross Linking Reagents,Crosslinking Reagents,Linking Reagent, Cross,Linking Reagents, Cross,Reagent, Bifunctional,Reagent, Cross Linking,Reagent, Crosslinking,Reagents, Bifunctional,Reagents, Cross Linking,Reagents, Cross-Linking,Reagents, Crosslinking
D004151	Dipeptides	Peptides composed of two amino acid units.	Dipeptide
D004591	Electrophoresis, Polyacrylamide Gel	Electrophoresis in which a polyacrylamide gel is used as the diffusion medium.	Polyacrylamide Gel Electrophoresis,SDS-PAGE,Sodium Dodecyl Sulfate-PAGE,Gel Electrophoresis, Polyacrylamide,SDS PAGE,Sodium Dodecyl Sulfate PAGE,Sodium Dodecyl Sulfate-PAGEs
D006861	Hydrogen Peroxide	A strong oxidizing agent used in aqueous solution as a ripening agent, bleach, and topical anti-infective. It is relatively unstable and solutions deteriorate over time unless stabilized by the addition of acetanilide or similar organic materials.	Hydrogen Peroxide (H2O2),Hydroperoxide,Oxydol,Perhydrol,Superoxol,Peroxide, Hydrogen
D000069466	Red Meat	Meat such as beef, goat, pork, or lamb which contains more MYOGLOBIN than POULTRY or SEAFOOD.	Lamb Meat,Veal,Beef,Lamb Meats,Meat, Lamb,Meat, Red,Meats, Lamb,Meats, Red,Red Meats
D012995	Solubility	The ability of a substance to be dissolved, i.e. to form a solution with another substance. (From McGraw-Hill Dictionary of Scientific and Technical Terms, 6th ed)	Solubilities
D015879	Myosin Subfragments	Parts of the myosin molecule resulting from cleavage by proteolytic enzymes (PAPAIN; TRYPSIN; or CHYMOTRYPSIN) at well-localized regions. Study of these isolated fragments helps to delineate the functional roles of different parts of myosin. Two of the most common subfragments are myosin S-1 and myosin S-2. S-1 contains the heads of the heavy chains plus the light chains and S-2 contains part of the double-stranded, alpha-helical, heavy chain tail (myosin rod).	Actomyosin Subfragments,Meromyosin Subfragments,Myosin Rod,Myosin S-1,Myosin S-2,ATPase, Actin-S1,Actin S1 ATPase,Actoheavy Meromyosin,Actomyosin Subfragment 1 ATPase,H-Meromyosin,Heavy Meromyosin,Heavy Meromyosin Subfragment-1,Heavy Meromyosin Subfragment-2,Light Meromyosin,Myosin Subfragment-1,Myosin Subfragment-2,ATPase, Actin S1,Actin-S1 ATPase,H Meromyosin,Heavy Meromyosin Subfragment 1,Heavy Meromyosin Subfragment 2,Meromyosin Subfragment-1, Heavy,Meromyosin Subfragment-2, Heavy,Meromyosin, Actoheavy,Meromyosin, Heavy,Meromyosin, Light,Myosin S 1,Myosin S 2,Myosin Subfragment 1,Myosin Subfragment 2,Subfragment-1, Heavy Meromyosin,Subfragment-1, Myosin,Subfragment-2, Heavy Meromyosin,Subfragment-2, Myosin,Subfragments, Actomyosin,Subfragments, Meromyosin,Subfragments, Myosin